My mom shared this recipe for Make Ahead Bran Muffins with me a while back, and it’s become one of my all-time favorite muffin recipes! The batter can be made and kept in the refrigerator for up to 4 weeks!
Which means you can have freshly baked bran muffins any time!
Besides being convenient, these muffins are absolutely delicious! And the longer the batter sits, the better they get.
I actually recommend making the batter a day before you plan to make your first batch of muffins. But I’ve also baked them right after mixing up the batter and they are still wonderful!
I realize bran muffins aren’t for everyone, but even my 12 year-old son loves these, so even if you’re skeptical, I’d still give them a try! I love having these muffins handy for grab-and-go breakfasts and afternoon snacking.
You are going to need a pretty large bowl for mixing up your batter. This recipe makes enough for 4-5 dozen muffins. But remember, you can make a dozen at a time and have freshly baked muffins every week for a month!
I usually bake two dozen muffins at a time and put one dozen in the freezer. A few weeks later, when those are gone, I bake two dozen more.
Every time I make these muffins, I think of what a great recipe this would be if I owned a bed-and-breakfast. I could just keep this batter in the refrigerator and serve my guests fresh-baked muffins any time!
I find that pecans and walnuts work best in this recipe. And I love the chopped dates, but raisins are a great substitution. Feel free to change up the mix-ins to suit your tastes. I hope you love these muffins as much as we do!
Be sure to save this delicious make-ahead muffin recipe to your favorite Pinterest board for later!
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